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1 Remote Warehouse Cooking and Food- US Pacific Northwest
1 Remote Warehouse Cooking and Food- US Western

This title in other editions

The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs

by

The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs Cover

 

Synopses & Reviews

Publisher Comments:

Out-of-this-world ingredients (consider the King crab and the salmon from the Copper River) combined with creative chefs makes for adventurous and sophisticated eating. This much-lauded cookbook profiles a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants or remote lodges or far-flung towns, these chefs are finding wonderful local ingredients and either inventing new dishes or re-interpreting classics. The traditional Alaskan Seafood Chowder is a hearty and malleable recipe that takes advantage of the fact that Alaskan kitchens usually have a good supply on hand of various kinds of fin- and shellfish. Naturally, the book offers up a good half-dozen other fish recipes as well. The Wild Mushroom Tart reflects the bounty of the many forests—and fortunately excellent foraged mushrooms are showing up at farmers markets in the lower-48. Alaska is famous for its long summer days that produce bumper crops and outsized vegetables. Cream of Alaskan Summer Squash and Fresh Sweet Basil Soup is a terrific solution to too many zucchinis (an issue for many home farmers). Roast Cornish Hen with King Prawn is a perfect and unexpected marriage of fish and fowl—a combination that perhaps could only have been invented in Alaska. With over 120 recipes, this second edition of The New Alaska Cookbook reveals that the culinary world up north has continued to evolve in many new and delicious directions

Synopsis:

Alaskas out-of-this-world ingredients (like King crab and Copper River salmon) combined with creative chefs makes for adventurous and sophisticated eating. While Alaska is known for its world-class seafood — particularly salmon and crab — its strange that the region is not yet seen as the culinary center it truly is. This much-lauded cookbook is looking to change all that, profiling a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants, remote lodges, or far-flung towns, these chefs are finding wonderful local ingredients, inventing new dishes, and re-interpreting classics. Featuring recipes for such mouth-watering dishes as Wild Mushroom Tart, Cream of Alaskan Summer Squash, and Fresh Sweet Basil Soup, this is a great introduction to an often overlooked region.

About the Author

Kim Severson has written about food for The New York Times, Anchorage Daily News, and the San Francisco Chronicle. The recipient of a James Beard award, she lives in Brooklyn, NY. Glenn Denkler is the executive chef of Josephines in the Sheraton Anchora

Product Details

ISBN:
9781570616044
Author:
Severson, Kim
Publisher:
Sasquatch Books
With:
Denkler, Glenn
Author:
Denkler, Glenn
Subject:
American - Western States
Subject:
Regional & Ethnic - American - Northwestern States
Subject:
Regional & Ethnic - American - Western States
Subject:
Cookery, american
Subject:
Cookery -- Alaska.
Subject:
Cooking and Food-US Pacific Northwest
Subject:
American - Northwestern States
Edition Description:
Trade paper
Publication Date:
20090531
Binding:
TRADE PAPER
Grade Level:
General/trade
Language:
English
Illustrations:
COLOR PHOTOGRAPHS
Pages:
272
Dimensions:
9.00 x 7.25 in

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Related Subjects

Cooking and Food » Regional and Ethnic » United States » Pacific Northwest
Cooking and Food » Regional and Ethnic » United States » Western

The New Alaska Cookbook: Recipes from the Last Frontier's Best Chefs New Trade Paper
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$19.95 In Stock
Product details 272 pages Sasquatch Books - English 9781570616044 Reviews:
"Synopsis" by ,
Alaskas out-of-this-world ingredients (like King crab and Copper River salmon) combined with creative chefs makes for adventurous and sophisticated eating. While Alaska is known for its world-class seafood — particularly salmon and crab — its strange that the region is not yet seen as the culinary center it truly is. This much-lauded cookbook is looking to change all that, profiling a dozen Alaska chefs who are developing and perfecting the tastes and flavors of the Last Frontier. Whether they are located in downtown hotel restaurants, remote lodges, or far-flung towns, these chefs are finding wonderful local ingredients, inventing new dishes, and re-interpreting classics. Featuring recipes for such mouth-watering dishes as Wild Mushroom Tart, Cream of Alaskan Summer Squash, and Fresh Sweet Basil Soup, this is a great introduction to an often overlooked region.
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